# Components:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and diced (approximately 1.1 lbs)
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 medium carrot, diced
06 - 1 red bell pepper, diced
07 - 2 cups baby spinach, optional
→ Legumes
08 - 1 cup dried red lentils, rinsed
→ Liquids
09 - 13.5 oz can coconut milk
10 - 2 cups vegetable broth
11 - 1 tablespoon olive oil
→ Spices & Seasonings
12 - 2 teaspoons curry powder
13 - 1 teaspoon ground cumin
14 - 1 teaspoon ground coriander
15 - 1/2 teaspoon turmeric
16 - 1/4 teaspoon cayenne pepper, optional
17 - 1 teaspoon salt
18 - Freshly ground black pepper, to taste
→ Garnishes
19 - Fresh cilantro, chopped
20 - Lime wedges
# Method:
01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook 3-4 minutes until softened.
02 - Stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
03 - Add curry powder, ground cumin, ground coriander, turmeric, and cayenne pepper. Stir constantly and cook for 1 minute.
04 - Add diced sweet potatoes, carrot, and bell pepper. Toss to coat evenly in spices.
05 - Stir in rinsed red lentils, coconut milk, and vegetable broth. Mix thoroughly and bring mixture to a boil.
06 - Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until vegetables and lentils are tender.
07 - If using, stir in baby spinach and cook for 2 minutes until wilted.
08 - Add salt and freshly ground black pepper to taste.
09 - Portion into bowls and garnish with chopped cilantro and lime wedges. Serve hot.
